This makes a great movie snack for kids or adults. Make some paper cones and fill them for your next party or put a jar-full on your next lolly bar.
- spray oil
- 2 tbsp vegetable oil
- ½ cup popcorn kernels
- 3 cups sugar
- 1 cup water
- 60 g butter
- 2 tbsp salt flakes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 2 large trays
Spray inside of a large saucepan and 2 rubber spatulas with oil, set the spatulas aside. This will allow you to work easily and quickly with the caramel later. Heat the vegetable oil in the greased saucepan and heat over a medium to high heat. Add a couple of corn kernels, place the lid on the pot and swirl over the heat until the kernels pop. When they pop, remove from the pot and add the remaining corn kernels, cover and give the pan a swirl. Once the kernels begin to pop swirl the pan around over the heat until the popping stops, remove from the heat, remove the lid and set aside.
In a large saucepan combine the sugar, water butter and salt. Stir over a low heat until the sugar has dissolved. Do not allow the mixture to boil at this stage. Brush down the side of the pan with a wet pastry brush to make sure there are no sugar crystals. Once all of the sugar has dissolved, bring to the boil and boil without disturbing until the caramel is golden brown.
Pour the caramel over the popcorn and toss well with the oiled spatulas. Pour onto 2 large lined trays and press out with the oiled spatulas, allow to set at room temperature. Once hard and cold, break into bite-size pieces and store in an airtight container until ready to serve.
the food dept. fact
• Add ½ cup roasted peanuts (or your favourite roasted nut) in with the popcorn before you toss through the caramel.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.